Crunchy and golden chicken fried with the chicken suffocated in creamy white sauce and pepharate, you can prepare this classic comfort food in just half an hour.
Fried chicken chicken with white pepper sauce
When you feel like southern style comfort with a little creaking and salted depth of flavor, this fried chicken chicken is the move. If you are not familiar, this dish takes tender, juicy chicken thighs (flattened in need), then bathe them in a double cents expert before frying them in a crunchy and golden perfection.
Oh, and subsequently, everything gets a breath of creamy white sauce and homemade for a good extent. A bite and you will ask yourself how you went so long without it. Then heat the oil and let me show you how to prepare the fried chicken in a pan all your family will love.
Fried chicken vs Country fried
The terms “fried chicken” and “country fry” are often used interchangeable, but there is a slight difference. Fried chicken dishes in general are breaded of flour and served with a white sauce. While fried dishes in the countryside use breadcrumbs and often use a brown sauce. The good news is that you can do as you want. This recipe uses a white sauce, but you can use any sauce you like. In any case, you will end with a delicious meal.
What kind of chicken is better for the chicken?
For this recipe, I advise you to use boned and leather -free chicken thighs. They are naturally juicy and full of flavor. Many recipes require you to cover the chicken legs with pieces of plastic wrapping, then hammer them with a Flesh or rolling pin. My thighs were already quite uniform, so I skipped this step. It also helps to cook, then flatten your if necessary.
If you prefer white meat, you can also use boned and skinless chicken breasts. Just cut them into thinner cutlets and, again, flatten as desired.
Dragare ingredients for the crunchy handle
The secret of the perfect chicken chicken is in the draga. We use a double immersion method that starts with a mixture of expert flour and ends with a spicy lactic bath. Here’s what you will need.
Dried draga:
- 2 cups Flour for all uses
- ¼ cup corn starch
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon Smoked paprika
Wet draga:
- 1 cup buttermilk
- 2 egg
- ¼ cup Frank’s red sauce (or your favorite spicy sauce)
The corn starch helps to lighten the coating, the lacticel adds flavor and curtains and the spicy sauce adds the right football. After a dip in the flour, one in the dairy, then a last hand of flour, these cutlets are ready for frying.
White pepper sauce ingredients
If you’ve ever had a chicken fried steak, then you know it is not complete without a pifo (or suffocation) of white sauce. The same rules apply with fried chicken chicken, so I included a recipe for homemade sauce that you can make together with your chicken:
- 2 tablespoons vegetable oil (or lard, from frying)
- 2 tablespoons dried draga
- 2 cups half and half (or milk)
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
How to prepare chicken fried chicken
After collecting all your ingredients, follow these simple steps to create this crunchy masterpiece:
- Preheat the oil. In a big cast iron pan or a heavy -bottomed pot (like a Dutch oven), preheat your oil or lard with heat with a low half at about 350 degrees F. I did it on the oven stovetop, but you can use yours Favorite grillAlso.
- Prepare and season the chicken. Flatten the chicken legs to a uniform thickness, if necessary, then season on both sides with salt and pepper. Put the seasoned thighs aside as you prepare the draghe.
- Make the draghe. In a large bowl or shallow flat plate, add all the ingredients of dry draga. In a similar second course, add the dairy, the eggs and the spicy sauce, then mix with a whip combine.
- Double dragare the chicken. Request the chicken pieces in the dry draga, then dip the dairy mixture before returning to the flour for a final coat. Put the dragged chicken on a grid.
- Fry to golden perfection. Carefully place the chicken in the oil in small lots. From their 4-5 minutes per side, launching once pliers. You are looking for a golden brown outdoor and that your chicken legs read an internal temperature of 175 degrees F with a Instant reading meat thermometer. Remove the thighs on a paper napkin to remove excess oil.
- Make the sauce. Pour everyone except 2 tablespoons of oil, then add about 2 tablespoons of dry draga to make a roux, banging constantly for about 1 minute. Slowly pour in half and half, beat to prevent lumps. Cook until it thickens, then season with salt and a lot of broken black pepper.
- Smoat, serve and have fun. Cover the hot and crunchy chicken in the creamy sauce and serve with your favorite sides.
Serve suggestions
This abundant main dish is filling up enough to enjoy you as it is, but I have many options if you want to make a complete diffusion of the South, in case you need inspiration, here are some of my family’s favorite sides:
Other southern style recipes
If you love this fried chicken chicken, then you should try other southern comfort food recipes from the HEY GRILL Hey app. From the classic barbecue meats to the perfect sides, it has everything you need to bring that touch of the courtyard to your table. For now, take a look at these popular recipes:
For more crunchy goodness and melted sauce, take a look also at my recipe for fried chicken steak.
Easy chicken fried chicken recipe
Follow the infallible recipe card below So you can transform the basic chicken thighs into glorious and golden comfort food. While that white pepper sauce pulls the ribs, go back and give this recipe a 5 -star review and tell me how yours went. Remember to follow mine Instagram AND Facebook pages so you can tag @Heygrillhey With some photos worthy of Bava.
Make sure you subscribe to mine YouTube channel For other recipes, suggestions and fun behind the scenes to help you become a barbecue hero in the courtyard.
Preheat the oil. In a large cast iron pan or a heavy bottom pot, preheat your oil or lard at about 350 degrees F.
2 cups of vegetable oil
Prepare and season the chicken. Flatten the chicken legs to a uniform thickness, if necessary, then season on both sides with salt and pepper. Put the seasoned thighs aside as you prepare the draghe.
4 leather -free chicken thighs, 1 ½ teaspoons of Kosher salt, ½ teaspoon of black pepper
Make the draghe. In a large bowl or shallow flat plate, add all the ingredients of dry draga. In a similar second course, add the dairy, the eggs and the spicy sauce, then mix with a whisk to add.
1 cup of lacticello, 2 eggs, ¼ cup of frank red sauce, 2 cups of flour for all uses, ¼ cup of corn starch, 1 teaspoon of Kosher salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, ½ teaspoon of smoked paprika
Double dragare the chicken. Request the chicken pieces in the dry draga, then dip the dairy mixture before returning to the flour for a final coat. Put the dragged chicken on a grid.
Fry the chicken. Carefully place the chicken in the oil in small lots. From their 4-5 minutes per side, launching once with the pliers. Once the chicken legs reach an internal temperature of 175 degrees F with an instant reading meat thermometer, remove on a paper napkin to remove any excess oil.
Make the sauce. Pour everyone except 2 tablespoons of oil, then add about 2 tablespoons of dry draga to make a roux, banging constantly for about 1 minute. Slowly pour in half and half, beat to prevent lumps. Cook until it thickens.
2 tablespoons of vegetable oil, 2 cups of half and a half, ½ teaspoon of Kosher salt, ½ teaspoon of black pepper
Smoat, serve and have fun. Cover the fried chicken thighs in the sauce and serve with your favorite sides.
Calories: 625Kcal | Carbohydrates: 65G | Protein: 37G | Fat: 23G | Saturated fat: 12G | Polynsaturo fat: 3G | Monolysatuine fat: 7G | Trans fat: 0.03G | Cholesterol: 238mg | Sodium: 2475mg | Potassium: 643mg | Fiber: 2G | Sugar: 8G | Vitamin A: 802Iu | Vitamin C: 1mg | Soccer: 237mg | Iron: 5mg
Nutritional information is calculated automatically, so they should be used only as approximation.
